This deconstructed egg roll bowl is perfect for a quick weeknight dinner and for meal prep. This bowl is filled with an egg roll filling and topped with crispy wontons - so delicious!
Ingredients
- 1 pound ground pork
- 2 garlic cloves, peeled
- 1/4 cup ginger, peeled and chopped
- 2 carrots, peeled and chopped
- 1 onion, peeled and quartered
- 1/2 green cabbage, shredded
- 2 tablespoons Grapeseed Oil
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon salt
- 1/4 cup soy sauce
- 1 tablespoon sambal oelek or sriracha
- 2 scallions thinly sliced
- 1/4 cup fried wonton strips
- 1 tablespoon Chinese style mustard (optional)
Instructions
- Add the garlic, ginger, carrots and onion to a food processor and pulse until smooth. (You can also grate or finely chop the vegetables, but I find the food processor is quicker and easier)
- Heat the grapeseed oil in a skillet over medium high heat. Add the ground pork and salt. Saute the pork until cooked through and caramelized. Add the vegetables from the food processor, the cabbage and the toasted sesame oil. Saute for 5 minutes. Stir in the soy sauce and sambal and saute for another 2 minutes.
- Add the pork mixture to a bowl and top with scallions, crispy wontons, and Chinese style mustard.
Takes 20 minutes
Serves 4
